The Tasting Panel magazine

June 2017

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june 2017  /  the tasting panel  /  37 W E ' R E H O N O R E D A N D M O R E D E V O T E D T H A N E V E R I N O U R P U R S U I T T O C R A F T T H E W O R L D ' S F I N E S T T E Q U I L A 1 "Blanco Tequilas: The Great Divide," The New York Times, July 31,2013 © 2013. Used Under License. Be Noble. Drink Responsibly. © 2017 Casa Noble Imports, Canandaigua, NY. Tequila. 40% alc./vol. Product of Mexico | Produced and bottled by La Cofradia S.A. de C.V., Calle La Cofradia 1297, Col La Cofradia, Tequila, Jalisco, Mexico C.P. 46400 | Certifi ed organic by CCOF Certifi cation Services, LLC. | WST-CSN18001 T R I P L E D I S T I L L E D | C E R T I F I E D O R G A N I C | S M A L L B A T C H # 1 I n Ta s t e 1 T h e N e w Yo r k T i m e s , Ju l y 3 1 , 2 013 G O L D M E DA L B e ve rage Te st ing In st it ute, 2007 G O L D M E DA L San Franc i s c o World Spir it s Comp et it ion, 2011 DATE: 5/5/17 WST-CSN18001 SIZE: 3.5"w x 9.8"h DO NOT PRINT DIELINE CBI-31647 CSN SUMMER FY18 :: HALF PAGE TASTING PANEL AD MECH WST-CSN18001_TPanelMag_HlfPgAd_MECH.indd 1 5/5/17 10:34 AM To that end, while Adkins is constantly looking for out of production and allocated spirits, his main focus is finding the whiskies that are being released today that will become the stars of tomorrow. All the while Kalb contin- ues to rotate through fantastic versions of many Southern dishes. "His biscuits and gravy stands up to the strongest whiskeys on the shelf," muses Adkins, "And the duck pot pie is also a highlight and a friend of American whiskey." Kalb jumps in enthusiastically: "I have the luxury of the best farmers in Northern California bringing their bounty and harvest to our back yard, three times a week. The CUESA [Center for Urban Education about Sustainable Agriculture] Ferry Plaza Farmers Market is where my inspiration takes flight," notes Kalb. "Our bread is baked in that building and much of our produce is gathered there. All of our seafood comes from a leader in sustain- able seafood, TwoXSea, just a few piers down, and an array of ideas and conversations begin just a few paces away in each direction of our kitchen." The restaurant group has plans to expand Hard Water into the adjacent space this summer. "This will give us another bar where we can showcase mixed drinks from the Old South as well as a space for events and educa- tion," explains Adkins. "We are also opening a Slanted Door [San Francisco sister restaurant to Hard Water] in Los Angeles, which we are very excited about." Chef de Cuisine Thomas Kalb serves up traditional Southern cuisine to go head-to-head with great whiskey. My experience up until Hard Water is that a beverage program follows suit of the food. Whereas Hard Water may often be the other way around, it doesn't need to take the back seat, and an exciting challenge is born." —Thomas Kalb, Chef de Cuisine at Hard Water experience that a beverage suit of the may often doesn't need and an exciting —Thomas may it and

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